simple rough pesto

  • 1½ cups basil leaves
  • ¼ cup (40g) toasted pine nuts 
  • 1 clove garlic, crushed 
  • 1/3 cup (25g) finely grated parmesan 
  • 1/3 cup (80ml) olive oil 
  • sea salt and cracked black pepper
  1. Chop the basil leaves and pine nuts and place in a bowl. Add the garlic, parmesan, olive oil, salt and pepper and mix well. Serve with grilled meats or toss through pasta.

* Store pesto in an airtight container in the refrigerator for up to 4 days. To avoid discolouration, pour a thin film of olive oil over the top.

** If you prefer a finer-textured pesto, process the ingredients in a small food processor or blender.

 

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